Optimal Storage Guide for Pork Shoulder by Cut
Perfectly Storing 3 Jin (approx. 1.8kg) of Pork Shoulder Purchased Affordably
Get 3 jin of pork shoulder for just 10,000 won! This detailed guide shows you how to perfectly store and prepare cuts from your pork shoulder, ensuring freshness and versatility for any dish. Learn how to maximize your savings and enjoy delicious meals anytime!
Key Ingredients
- Pork Shoulder (Whole Cut) – 3 jin (approx. 1.8kg)
Cooking Instructions
Step 1
Begin by examining the whole pork shoulder cut. Identify areas with fat and prepare to trim and separate them based on intended cooking methods. Removing excess fat and cutting for specific recipes is crucial for optimal storage and flavor.
Step 2
For portions with the skin still attached, keep the skin on and cut the meat into thick pieces, about 4-5 cm wide. This is ideal for later roasting or boiling whole, preserving the delightful chewy texture of the skin.
Step 3
These thicker, skin-on cuts can then be portioned for specific uses: ‘for grilling,’ ‘for braising/stewing,’ and ‘for bossam (boiled pork wraps).’ Pack each portion into airtight containers or resealable bags. Separating by intended use makes future cooking much more convenient.
Step 4
Now, for the lean meat portions. Carefully trim away any remaining excess fat or sinew. Next, cut the meat into uniform, bite-sized cubes, approximately 1-2 cm on each side. This size is versatile for stews, stir-fries, and curries.
Step 5
Similarly, portion the cubed lean meat according to your planned dishes like stews, stir-fries, or curries. You might prefer slightly larger cubes for simmering in broth or smaller, uniform pieces for stir-fries and curries to ensure even cooking and better sauce absorption.
Step 6
If there’s a significant amount of fat to remove, don’t feel obligated to trim it all at once. You can reserve larger pieces of fat for other uses or trim it just before cooking. It’s best to trim as you go during the preparation process.
Step 7
Prepare the portioned pork for freezing. Place each portion into its designated container or bag and remove as much air as possible. Minimizing air exposure is key to maintaining freshness and preventing freezer burn. Using a straw to suck out air from resealable bags can be very effective.
Step 8
Finally, flatten the meat inside the bag or container before sealing. Laying the portions flat allows for quicker and more even thawing when you’re ready to cook. Store these flat portions in the freezer. To thaw, transfer to the refrigerator the day before cooking, or for a quicker method, submerge the sealed bag in cold water.
